What other factors can help in improving the gel strength along with pectin while the source of pectin being citrus and are HM grade.

Views: 103

Reply to This

Replies to This Discussion

Acidity is an important factor to improve the strength of the pectin, It should be 0.7%.


© 2018   Created by Student, Foodpathshala.   Powered by

Badges  |  Report an Issue  |  Terms of Service